Tomato Bruschetta

Tomato Bruschetta


1 person made this

Low in kilojoules and very high on flavour, tomatoes are a wonderful food. Along with vitamin C, they offer a tremendous amount of lycopene, a cancer-fighting carotenoid.

Janet Mitchell

Serves: 4 

  • 24 slices (1cm thick) Italian bread (375g total)
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 750g egg tomatoes, coarsely chopped
  • 1/3 cup chopped fresh basil
  • Salt
  • Freshly ground pepper

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 200°C. Brush the bread slices with half the oil and bake for 10 minutes or until golden brown and crisp.
  2. Combine the garlic, tomatoes, basil, the remaining oil, and salt and pepper to taste, in a medium bowl. Put aside for 10 minutes to allow the flavours to develop. Spoon on top of the toasted bread just before serving.

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Reviews (1)


Used different ingredients. I think you forgot to add the chopped red onion to your ingredients list. This dish tastes so much better with the onion - plus your recipe shows onion also. - 24 Nov 2008

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